Heat 4 tablespoons of oil in the same pot used to cook the rice. Add saffron and rice mixture, covering the bottom of the pan evenly, followed by a layer of plain rice. Arrange chicken pieces over the rice, top with the remaining rice. Pour the remaining chicken juice, saffron and yogurt mixture over the rice. Cover, cook over medium heat for 10 minutes.

Place a clean dish towel or 2 layers of paper towel over the pot and cover firmly with a lid to absorb the steam. Lower heat to medium low, cook for 50 minutes. Half way through cooking, add 2 tablespoons butter to the top.

To unmold the rice, place a round serving platter on top of the pot. Using pot holders firmly grab the serving platter and the pot flipping them over together.

Tahchin Morgh (Chicken Tahchin)

Place chicken thighs, 1 cup water, ¼ teaspoon salt, ¼ teaspoon pepper and 1 whole peeled onion in a large pot. Bring to a boil. Lower heat to medium low; cover, cook for 40 to 50 minutes or until chicken is fork tender.